Shuba (Russian Layered Salad with Beets)
Shuba (Russian Layered Salad with Beets)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shuba (russian layered salad with beets). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Shuba (Russian Layered Salad with Beets) is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Shuba (Russian Layered Salad with Beets) is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have shuba (russian layered salad with beets) using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Shuba (Russian Layered Salad with Beets):
  1. Prepare 2 Red beets
  2. Make ready 2 Potatoes (medium)
  3. Get 2 Carrots
  4. Prepare 1/2 Red onion
  5. Take 1 Hard boiled egg
  6. Get 1 dash Dill
  7. Get 4 tbsp Mayonnaise
  8. Prepare 1/2 tsp Sea salt
  9. Take 1 dash Coarsely ground black pepper
Steps to make Shuba (Russian Layered Salad with Beets):
  1. Cut the leaves off the beets. Peel the carrots and cut in half. Put the beets, carrots and potatoes in the same pan and start cooking them in cold water.
  2. When the pan comes to a boil, turn the heat down to medium. In about 15 minutes the potatoes and carrots will be done, so take them out of the pan. Peel the potatoes.
  3. Boil the beets for another 10 minutes or so (until a bamboo skewer goes through them easily). Take them out of the pan, cut off the tough parts on the top and bottom, and peel.
  4. Either grate or roughly chop up the potatoes, carrots and beets. Finely chop the red onion, hard boiled egg and dill too.
  5. Layer half the red onion, potato, carrot and beets in a bowl in order. (The photo shows the carrot layer.)
  6. Spread half the mayonnaise evenly on top of the beet layer. Sprinkle with sea salt and black pepper.
  7. Repeat Steps 5 and 6, and finish by decorating the top with hard boiled egg and dill. Cover with plastic wrap and refrigerate for several hours (overnight if possible).
  8. Serve the salad in the bowl, or slice as shown and serve.

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